Preparation

Preheat oven to 375°F. Heat oil in
large wide ovenproof skillet over mediumhigh
heat until nearly smoking. Add roast,
fat side down, to skillet; cook until well
browned on bottom, 3 to 4 minutes. Turn
roast, fat side up, and transfer skillet to
oven. Roast until instant-read thermometer
inserted into center of meat registers 130°F
for medium-rare, about 50 minutes. Transfer
to platter; let rest while preparing sauce.

Pour off all but 2 tablespoons drippings
from skillet and heat over medium-high
heat. Add shallots to skillet and sauté until
soft, about 3 minutes. Add Madeira; boil
1 minute. Add broth and boil until liquid is
reduced by about 1/3, stirring occasionally,
about 8 minutes. Add any accumulated
juices from meat to skillet; boil 1 minute
longer. Turn off heat; add frozen butter
and swirl skillet until butter is blended into
sauce. Season sauce with salt and pepper.

Transfer sauce to small pitcher. Cut meat
against grain into 1/3-to 1/2-inch slices and
arrange on platter. Serve sauce alongside.

What to drink:

A Napa Valley Cabernet
Sauvignon. We like the blackberry and
blueberry flavors and the subtle cocoa and
spice of the 2005 Ladera ($39).

SELECT LATEST REVIEWS

Oh and to reiterate what a bunch have said, It Does Matter what cut you use ! Most of the so called information folks have posted is inaccurate, a New York Strip Roast comes from the loin

MsMerrick from New York , New York / 12.19.13

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This is a great recipe! Today will mark the 4th year I have used it as the main dish , of a Feast for 24. ( I use 2 large Roasts and yes of course I use a NY Strip Roast ) . I think this year I will use Port instead of Madeira, just because ..why not :) But the basic beauty of this simple, yet elegant .. time saving without sacrificing taste.. recipe, rates it 4 forks !

MsMerrick from New York City / 12.19.13

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Since I couldn't find any New York strip roasts in my neighborhood, I just substituted a prime rib roast for it and it still tasted wonderful! I also used red wine instead of a Madeira so it turned out pretty good. Overall, this was a quick, easy, and stylish recipe to make and one that pleased my boyfriend's stomach :)

musical15 from Boston, ma / 12.23.12

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Delicious, and simple to make
Description in recipe is incorrect, and must refer to another dish

A Cook / 06.15.10

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This is just another
wonderful recipe for
the holidays. I
served it on New
Year's Day and it
went over quite
well. The
preparation and
actual cooking time
are quite
manageable. I truly
feel sorry for the
person that thought
it had no flavor.
The flavor and
texture of the meat
paired with the
suggested Cabernet
Sauvignon was
outstanding.

leah8417 from South Windsor, CT / 01.08.10

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Just to clarify, a new york strip
roast is not at all the same thing
as a standing rib roast. If you
think of an individual steak, the
strip steak is a completely
different cut from the rib-eye. The
roast is no different. If the recipe
calls for a certain kind of roast,
it certainly is in your best
interest to try to purchase the
proper cut. The cooking technique
will be totally different and the
way the roast itself takes the
flavor of the recipe will vary as
well. In my opinion, a strip roast is the best beef roast option outside of the tenderloin.

LKirc / 12.18.09

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s/principal/principle, sorry

A Cook / 12.09.09

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I'm giving this four forks on principal to counter the previous reviewer who used completely the wrong cut of meat and thinks it does not make a difference.

A Cook / 12.09.09

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My family did not like this at all. I had to get a
silver tip roast. I can't imagine that matters all
that much, for there was very little flavor in this
recipe. Very disappointing!

A Cook from Long Island / 12.06.09

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Beef has thirteen
ribs, and usually
seven of those are
contained in the
"rib" cut. The chuck
contains the first
five ribs, while the
thirteenth rib is
usually left on the
short rib at the
packing plant. The
primal rib cut
normally contains
the sixth through
the twelfth rib.
Those ribs closest
in proximity to the
short loin are the
most tender, while
the ones nearest the
chuck are less so.
When purchasing a
standing rib roast,
ask your butcher for
the smaller end of
the rib portion. The
ribs should be
trimmed so that they
are no more than 7-8
inches in length.
The back strap,
chine bone and
feather bones should
be removed. This
makes for easier
carving at the
table. Allow for 2
portions per rib. A
four rib roast
should provide an
adequate serving for
eight people. Avoid
using anything less
than a 3 rib portion
as a roast unless
you prefer a well
done roast. Smaller
cuts are best used
as steaks. Could
also be a rib-eye
roast.
New York strip loin,
also called top loin
of beef, is a
succulent, elegant
roast. If you want a
lot of leftovers
(they are great for
sandwiches), use a
seven-pound roast
and multiply the
seasonings by 1 1/2.
Either way, have
your butcher trim
some of the fat,
leaving about 1/4
inch for the best
flavor. With this as
your entrée, uncork
a Cabernet. Yum!
:-)